MethodSeparate the corals and set aside.Slice the white part across into 2 discs, discarding the black part and the greyish piece of skin around the central cushion.In a small pan simmer the white scallops in the wine for about 5 mins. Remove and drain. Keep the wine.In a large frying pan heat the butter, Add the white scallops and the Garlic Pachadi, stir for a couple of minutes. Add the wine and the coral part of the scallops, pour in the cream.Push the scallops to one side of the pan so that they don’t over cook, then reduce the wine and cream a little.Add the lime juice, salt and pepper to taste and serve hot with plain rice.

MethodMix together all the ingredients, except bacon, chill for 2 hours. Preheat oven to 150’C/300’FButter a medium sized terrine and fill with the mixture, cover with the bacon.Cover with buttered foil and place in a roasting tin half full with water. Bake for about 1 hour, remove foil, and cook for further ½ hour for bacon to brown.Remove from oven a place 2lb weight on top and allow to cool for 24 hours.Serve with crusty bread and green salad.

MethodGently heat the Garlic Pachadi and the yogurt together in a saucepan. Add the creamed coconut. When melted, add the mixed vegetables. Simmer until the vegetables are cooked and serve with naan bread.

MethodCut the pepper in half, remove seeds.Mix together rice, Garlic Pachadi and sour cream. Fill the peppers.Cook in a hot oven until the peppers are soft.Serve hot as a starter or as a vegetable main course.